Whole Wheat Pancakes

• 1-1/2 cups whole wheat flour
• 1/2 teaspoon salt
• 1 tablespoon brown sugar or honey
• 1-1/2 teaspoons baking powder
• 1 tablespoon oil
• 1 medium egg
• 1 cups buttermilk
• Oil for frying

Get out a medium sized bowl. In it combine the dry ingredients. Mix the dry stuff together with a fork or whisk to distribute everything evenly. Add the oil, egg and milk. Stir again, mixing until the batter is relatively smooth.

Cook on a hot, well-oiled griddle or skillet. Use about 1/4-cup of batter per pancake. Heat a skillet over medium-high heat. Add a spoonful of oil. When the oil is almost smoking drop in about 1/4-cup of batter. If your pan is large, you can probably fit in 2 or 3 at a time. As the pancakes cook, little bubbles will form around the edges. The top will begin to dry out too. When the top is beginning to dry out, and the surface has plenty of bubbles on it, turn the pancake and cook the other side. Brown it well, and lay it in a plate. Repeat until all of the batter is used up. This is enough to feed 4 average appetites breakfast. It also makes a quick hot bread to accompany a lunch of stew or casserole.